Butternut Squash, Barley & Chevre Baked Risotto

Serves 4 – Takes 50 mins (10 mins hands-on time)

“What’s left in the fridge” recipes are always my favourite. Serve this up with a green leaf salad and you’ve got an entire meal. Deliciously filling but still light.

- 1 firm pressed cup of grated butternut squash (approx. 180grams)
- ½ white onion, grated
- 1 ½ cups pearl barley (rinsed to remove excess starch)
- ½ cup grated parmesan
- 1 Tbsp. fresh thyme (plus a few additional sprigs)
- 2 ½ cups vegetable stock
- Zest of ½ large lemon
- 2 tsp salt
- 2 tsp cracked pepper
- 100 grams chevre

Preheat oven to 400F. In a mixing bowl combine all the ingredients accept the chevre. Once combined layout mixture in an oven proof-baking tray.  Place dollops of chevre and thyme sprigs on top. Cover with foil and bake for 35/40 min. Remove from oven and check barley for doneness. You want it cooked but still a little firm. Turn oven broiler on and slide back in until top is golden brown. Garnish with a drizzle of olive oil and fresh thyme. Depending on the sodium level of your stock you may require additional seasoning.